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- 1 vegetable stock cube
- 1 tbsp olive oil
- 15g butter
- 3 leeks, trimmed and sliced
- 325g arborio risotto rice
- 125ml white wine (optional)
- 1 tbsp chopped fresh thyme
- 225g frozen peas
- 100g pancetta, grilled
- 75g Parmesan, grated
Dissolve the stock cube in 1 litre hot water in a saucepan. Keep hot.
Heat the oil and butter in another large pan. Add the leeks, cover and cook over a medium heat for 10 minutes, stirring occasionally, until soft.
Stir in the rice, then add the wine and allow it to simmer until it has been absorbed.
Add a ladleful of stock with the thyme and peas. Stir gently and simmer until it is almost absorbed. Continue to add the stock a ladleful at a time, allowing each to be absorbed before adding the next, until the rice is creamy and tender.
Crumble the pancetta and stir in with the Parmesan.
Please drink responsibly. For the facts, visit drinkaware.co.uk.